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Sauce

German Sauce

A sauce made with egg yolk, sherry, and sugar, warmed gently and poured over pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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German Sauce

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

German Sauce

Ingredients

Directions

  1. Whisk the egg yolk, sherry, and sugar in a pan over low heat until just warm and frothy.

  2. Pour the sauce over the pudding.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolk
Thickens the sauce and gives it a rich, creamy body as it gently warms.
Sherry
Adds acidity and aroma, balancing the sweetness of the sauce.
Sugar
Adds sweetness and helps the foam hold its structure while whisking.

The step that matters

Warming the egg yolk mixture over low heat. Egg yolk proteins set at moderate heat, so over-high heat can scramble the yolk and curdle the sauce. Gentle heat and constant whisking keep it smooth and frothy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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